Plant Based Kitchen

The key to producing great recipes and thus great food is to have a great PlantBased Kitchen to match. Here at PBHQ we’ve got just that as resident PB chef Katy Simmons is at the forefront of creating many of our incredible plant based food ideas.

Katy made the transition to a fully plant based lifestyle four and a half years ago, as a New Year’s resolution, having been vegetarian since the age of eight. After working in kitchens where serving meat was the norm, Katy decided that she could no longer be a part of that industry and removed all animal products from her diet, including dairy which she had long suffered intolerances to.

About PlantBased

Welcome to the first ever issue of PlantBased magazine!
The times are changing and this is perhaps the most exciting time for the vegan movement that we’ve ever seen. You may be questioning why it is, therefore, that the title of this magazine has changed from Cook Vegan to PlantBased.
Everything in this magazine is still vegan and we only want to expand and improve upon the content that you’re used to. However, we believe that if we are to make veganism more accessible for all, it is important that everybody feels a part of it; under our new title we feel we can encourage even more people to embrace a plant based lifestyle.
Everybody eats plants. The tricky thing can be convincing people that they needn’t eat anything other than plants. With over 75 plant based recipes and ideas, we think we have the magazine that can prove to anybody that plant based eating is delicious and exciting!
The food revolution is only just beginning — I hope you will join us and I look forward to being a part
of this revolution together.